Spicy Buffalo Chick-Quin Wings

Spicy Buffalo Chick-Quin Wings

Spicy Buffalo Chick-Quin Wings – a vegan “wing” that is both gluten and soy free, and has great flavor! Perfect for tacos, sandwiches, or dipped in ranch…



The sort of obvious thing? I have never eaten buffalo wings (never liked chicken).

The ironic thing? I love faux wings.

The bad thing? Most are either made with soy or vital wheat gluten.

The awesome thing? I have a buffalo chick-quin wing that is both gluten and soy free.

I’ve been …

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Grilled Cabbage Salad with Buffalo Celery Ranch


Grilled Cabbage Salad with Buffalo Celery Ranch – grilling brings a smoky flavor to your veggies – grilled cabbage pairs great with a spicy – cool ranch dressing!


Grilled Cabbage Salad with Buffalo Celery Ranch

We had pre-funked all week with margaritas and enchiladas and margaritas, so when Cinco de Mayo rolled around, what do you think we served yesterday for our little shindig?…

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chipotle grilled cheese sliders

It. Is. So. Cold. Here.

and there are houses with Christmas trees already up and houses with twinkly lights all over them and lots and lots of merry merry joy joy in our neighborhood. We bundled up after dinner last night and toured the neighborhood – and made plans for our own holiday house decor. This weekend – it is happening.

Back to the cold – did I mention it is cold?

Cold weather = comfort food.

When I made the tomato bisque earlier this month, it was a natural choice to make the ultimate comfort food pairing – grilled cheese. Not just any grilled cheese, petite grilled cheese.

These grilled cheese sliders were the ultimate comfort – crispy grilled rolls that are pillowy soft at the bite, warm melty cheese and a surprise spicy flavor from the chipotle.


chipotle grilled cheese sliders

makes four sliders

four small rolls (potato, etcetera)
6 slices of cheese (I used rice cheese slices)
2-3 tablespoons chipotle tomato crema (or chipotle mayo)

Slice rolls in half, spread with chipotle tomato crema. Divide cheese slices among the four rolls (one and a quarter slice each), assemble sandwiches and grill (panini press or grill pan) until cheese melts. Serve with / dip into tomato bisque soup.

Spicy cheesy – the new perfect pairing.

Do you decorate for the holidays?


FOODball – game day eats

Last Saturday night we went to play B.I.N.G.O.

Jason and I met my sister, her husband and other friends for a fun night of numbers and daubers. I didn’t win anything this time, and we all still had fun. One of our friends wasn’t able to make it, and she later explained she was sitting out in the cold the night before, at her sons high school football game, and was feeling under the weather.

My first thought was to suggest she show up this Friday with a thermos full of hot soup. (Okay, if I’m being honest, I actually suggested hot soup or hot toddy – either way).

Then I started thinking of what I would bring to a football game these days. Leave it to a food writer to make a culinary experience out of any event…

I’ve gathered my favorite recipes from my own archive and that of some of my friends… these recipes are things I would bring to a football game on television at someones house, or what I would make at our place. We are football fans here, and I love a good tailgate or television viewing spread of food.

cheesy roasted hasselback tomatoes


sushi veggie sliders


seven layer dip with noocho cheese


baked pizza dip


old school wiener wraps


individual s’mores brownies


caramelized onion and tomato focaccia


roasted jalapeno and pineapple infused tequila 


reuben rolls with homemade thousand island


edamame “egg” salad


broccoli cheddar bites with honey mustard sauce


Thai deviled eggs


caramelized onion buffalo tarts


roasted red pepper and walnut dip [muhammara]


tahini almond date bites


guacamole deviled eggs


buffalo dip, three ways


potato angels


dill pickle dip


green falafel – Mediterranean chickpea fritters


plant based steak dinner


caramelized onion bacon dip

[lightened up] twice baked potatoes


mango habanero guacamole


easy crockpot lentil chili


olive and pepper tapenade



Do you like football? Favorite team?

This house is Oregon Ducks, Missouri Tigers and Green Bay Packers…


spicy thai tacos [taco tuesday]

We are having a heat wave here, everybody.

Yesterday was higher than 90 – if this is what they call an Indian Summer I will take it, thankyouverymuch.

I know, I know, it is not even technically autumn yet – but it will be this weekend! Our first full day of fall – predicted to be in the upper 80’s.

I love it. Because we have these perfect sunny days, and then the evenings and nights are cold – very cold. Just like I say it would be perfect if it rained from midnight until like, five am – having sunny hot days with cool nights? Perfect.

…and if it only rains past midnight, we can grill all year long. Grilled tacos for Taco Tuesday, all year long!

…and while it is summer? these tacos will have fresh grilled corn.

spicy thai tacos

dairy and gluten free, vegan

1/2 cup peanut butter
1 tablespoon sriracha
1 tablespoon sesame oil
juice of 1 lime
1 tablespoon tamari
1 clove garlic, minced fine
1 teaspoon chili powder
1 block extra firm tofu, cut into strips
fresh corn, cut from cob
broccoli slaw
corn tortillas 

In a small bowl, whisk together peanut butter, sriracha, sesame oil, lime juice, tamari, garlic, and chili powder. Arrange tofu strips on (prepared – silpat, parchment or spray) baking sheet, brush with marinade to coat completely (you will have extra marinade for sauce). Bake at 325 for 25 minutes – can also be grilled on an outdoor grill. 

Serve in corn tortillas with fresh corn and broccoli slaw as garnish, drizzled with remaining marinade.

Happy [Taco] Tuesday – is it still summer where you are?


mushroom lentil burgers

Are you guys tired of my “I love fall” talk?

I know I’ve been talking about fall a lot, and how much I am looking forward to it…  I really have enjoyed this summer – summer in Portland is generally good and this year has been perfect. We still have very warm days (yesterday’s temperature was 90!), but I am loving the cool evenings that have that smoky scent in the air. Fall is coming.

But! We are still loving summer, still loving grilling. We have enjoyed several varieties of veggie and bean based burgers this summer – and here is another.

Lentils and mushrooms make a deliciously savory and juicy burger. I may have used extra garlic. and I think I used a bit more olive oil. I definitely used a flax egg. Which resulted in a perfect burger.

I made a cheese sauce to top the burgers, following that recipe but using Jack cheese. and we used gluten free buns from this local company. We liked them, we grilled them.

The recipe I followed, from Cooking Light –> mushroom lentil burgers.

We paired these burgers with some fresh pineapple and some crunch, in the form of Plentils

Yes, I made lentil burgers and the chips we ate with them? Made of lentils. It works, right?

Well yes – yes it does. These are our new favorite chip, for real. The ‘margherita pizza’ and the sea salt are my favorite flavors, but I loved all of them. Those sea salt chips? Five ingredients total. All the flavors? Free of gluten, dairy, and all of the common allergens (as the Enjoy Life brand always is).

Your favorite chip? Are you clinging to summer or welcoming fall?


perfect labor day party

I am going to be incredibly cliché in declaring I cannot believe Labor Day is this Monday.

Totally snuck up on me this year.

We are planning a small shindig, and I am mixing classy with lowbrow, cocktail party with casual barbeque.

We really just want a low key comfortable thing – friends over grilling and chilling. A couple friends can only come for a short time, so I decided to split it up and have a little cocktail thing beforehand. Hey, any chance I can …

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steak tacos [taco Tuesday]

Plant Based Steak Taco

I love how many of you have had your own steak dinners lately… I loved ours so much I had to make those steaks into tacos. Using the exact same recipe, I wrapped that goodness into a warmed corn tortilla and topped them with avocado. Amazing.

Plant Based Steak Tacos


I cannot get enough of that cheese sauce. I want to pour it over everything, and it is definitely becoming a staple in my kitchen. I’m pretty close to pouring that cheese sauce over some actual staples.

More [random, not a full day of…] eats this week include my favorite tahini toasts:

I am still loving the heirloom tomatoes, I am still loving tahini on toast.

Such a simple and satisfying snack.

Edamame from our favorite sushi place in The Bay.

We sat at the counter and talked with the chef – he made me some fantastic veggie rolls. I put away the camera and enjoyed them.

Meanwhile, studying up on some of the Calf Law:

The bears (of Calf, or California) are happier finding their own staples…

What goodness did you eat this week?